[ THE ELECTRIC KITCHEN ]

HECO

Ham hocks off
the plantation

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This dish was prepared by Floren Elman and Espy Garcia of Hawaii's Plantation Village on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Black-Eyed Peas and Ham Hocks

1 pound dried black-eyed peas, rinsed and sorted
2 pounds ham hocks
1 pound ground pork
1 teaspoon minced garlic
Salt and pepper, to taste
Cilantro, for garnish

Soak dried peas in cold water 6 hours.

Put peas and ham hocks into a large pot; add water to cover. Cover and bring to a boil, then lower heat and cook 2 hours, or until ham hocks are tender.

Remove meat from bones. Return meat to pot; add ground pork and garlic. Bring to a boil, then lower heat and simmer 30 minutes.

Season with salt and pepper; garnish with cilantro. Serves 4 to 6.

Nutritional information unavailable.